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Long Island boasts several specialties ranging from lobster roll to crab cakes and Long Island duck to fresh roasted corn, along with creative courses and combinations incorporating fresh ingredients from the land and the sea, and from New York organic farm stands and wineries. And of course we can't fail to mention the famous Long Island Iced Tea, which combines a number of heavy liquors and should be consumed only in moderation and responsibly by those 21 and over. Following are some specialties and recipes from various sources that represent the flavor of Long Island:

Lobster Roll Recipe
Yield: 4 Lobster Rolls

Ingredients
1 lb cooked lobster meat, chopped into ½ inch chunks
½ cup of mayonnaise
½ cup of diced celery 
1 tablespoon of freshly squeezed lemon juice
1 teaspoon of salt
¼ teaspoon of pepper
2 tablespoon of melted butter
4 Split top hot dog rolls

Directions
Combine the lobster meat, mayonnaise, salt, pepper, and celery and lemon juice in a medium bowl and toss lightly. Cover and refrigerate for at least 30 minutes.
Brush the melted butter onto the hot dog rolls and cook in a skillet over medium heat until golden brown.
Place the chilled lobster salad into the toast bun and serve immediately.

Long Island Iced Tea
Yield:    2 drinks

Ingredients
2 cups ice cubes
1 ounce vodka
1 ounce gin
1 ounce white rum
1 ounce white tequila
1/2 ounce Triple Sec
2 tablespoons freshly squeezed lemon juice
1/2 cup cola, or to taste
2 lemon wedges

Directions
Fill a cocktail shaker with ice. Pour the vodka, gin, rum, tequila, Triple Sec, and lemon juice into the shaker. Cover and shake vigorously to combine and chill. Pour the mixture, ice and all, into 2 glasses or beer mugs and top off with the cola. Garnish with lemon wedges. Serve.
Source: The Food Network

Pancetta-Wrapped Scallops
Makes 4 Servings

Ingredients
1 lb jumbo sea scallops, around 8 to 9 pieces
8 to 9 slices of pancetta
1/2 tsp seasoned pepper

Seasoned Pepper Ingredients
1/2 tsp dehydrated onion
1/2 tsp dehydrated garlic
1/8 tsp coarsely ground pepper
1/2 tsp dried lemon peel
1/8 tsp kosher salt
1/4 tsp granulated sugar
1/8 tsp paprika

Procedure
Wash scallops well. Pat dry.
Prepare seasoned pepper mix by combining all ingredients.
Sprinkle scallops with seasoned pepper.
Separate pancetta to individual slices. Wrap one slice around center of each scallop. Sprinkle again with seasoned pepper mix.
Arrange wrapped scallops in a baking sheet. Broil at 375 F until pancetta is crisp and browns, around 2 to 4 minutes on each side.
Spritz with lemon juice, if desired. Serve immediately. 
Source: The Cook Mobile

Roasted Corn on the Cob
Yield – 1 ear per person

Ingredients
4 ears fresh corn, in their husks
Butter (or an herb butter) for serving

Directions
Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.
Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.
Serve hot, with butter.
Source: Simply Recipes

Roasted Long Island Duck
Ingredients
5-7 lbs duck, cut in half
1 cup vegetable oil
1 cup water
1/4 cup paprika
Tony Chachere Creole seasoning or just salt & pepper

Directions
Rub the duck halves generously with Tony's seasoning Or use salt& Pepper but it is not the same Sprinkle skin side of the duck with the Paprika and place duck halves skin side up in an open pan.
Pour the mixed oil& water over the duck halves.
Cook in preheated 275F oven for 3-5 hours basting the ducks every half hour. *Note the time is not wrong at least 3 hours and up to 5 hours.
Source:  Recipezaar

Crab Cakes Benedict 
Ingredients
1 pounds (16 ounces) fresh, frozen or canned crabmeat, rinsed and drained
1 1/2 cups fresh bread crumbs or one large baking potato, cooked and grated
2 large eggs
1/4 cup red or yellow bell pepper, finely chopped
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour (for dredging)
1 1/2 cups Panko or traditional bread crumbs, optional
1/4 cup canola or olive oil
8 large eggs, poached

Lightened Lemon-Basil Hollandaise Sauce
1/4 cup water or skim milk
1 tablespoon lemon juice, freshly squeezed
1 slice of white sandwich bread, torn into pieces
1/4 cup butter, melted
 Salt to taste
3 fresh basil leaves
 
Directions
 
Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.
Source: Betty Crocker

Peach Pie Recipe
Ingredients
1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Directions

Preheat the oven to 450 degrees F (220 degrees C).
Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
Source: All Recipes